ANIKA SHUBING XU
Cuisine et restauration
LaSalle College Vancouver
CUL 260 Chocolates and Confectioners
This courses teaches students the fundamentals concepts, skills and techniques of chocolates and confections. For chocolate production, I learned how to produce chocolates through tempering, molding and preparing fillings. For candy production, I learned how to produce a candy through preparing sugar syrup, rolling and folding the syrup to form the correct shapes.
Chai Tigers
Chai ganache in dark chocolate truffles
Lavender Ganache
Lavender ganache in dark chocolate molds
Raspberry Ganache
Raspberry ganache in white chocolate truffles
Tucans
Passion Fruit ganache in white chocolate molds
Apricot Butter Ganache
Apricot butter ganache in milk chocolate molds
Peanut Brittle
Roasted peanuts in pulled caramelized sugar
Cherry Cordials
Cherry fondant fillings in dark chocolate molds
Marshmallows
Gelatine marshmallows coated in dark chocolate
New World Nougats
Roasted nuts and dried fruits in pulled meringue
Sensei Bar
Sesame base with matcha ganache, coating with dark chocolate and matcha powder
Mint Madness Bar
Peppermint flake base with white chocolate ganache and coating with dark chocolate
Passionfruit Pectin Jelly
Passionfruit flavoured pectin jelly with apple compote
Turkish Delight
Turkish delight with pistachios and jellies